"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-09-2014, 02:35 PM   #11
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by Roll_Bones View Post
That would be correct. I just joined a short time ago.

I agree with you. But if a recipe said to simmer a roast, I could easily replace the word simmer with braise.
In my world they are the same thing. And perception is reality.

Simmering and braising really aren't the same thing.

Braising is slowly simmering in a tightly closed container. You can simmer something without braising it -- in an uncovered saucepan on the stove for example.

Most cooking techniques have pretty clear definitions. Thankfully so.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 01-09-2014, 05:11 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Quote:
Originally Posted by Roll_Bones View Post
In my world they are the same thing.
Good thing you're not trying to teach people how to cook
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-10-2014, 12:15 PM   #13
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,844
Quote:
Originally Posted by CharlieD View Post
Like Andy said, she may have some good recipes but if you ask me, she is no cook.
For the record, I know little about her. I have seen her on TV. As far as her skill level, I don't know.

Quote:
Originally Posted by GotGarlic View Post
Good thing you're not trying to teach people how to cook
Maybe my thinking would simplify instead of confuse a young chef. Would you really waste the students time on the difference between simmering and braising, when they are the same thing?
__________________
Roll_Bones is offline   Reply With Quote
Old 01-10-2014, 12:18 PM   #14
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
But, they are NOT the same thing.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-10-2014, 12:54 PM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Braising is a technique used to produce well flavored, tender meat from lesser, or more tough cuts. To braise, one seasons, and browns the meat to add flavor, then adds a small amount of water, and covers with a tight-fitting lid. Cooking is done at a low temperature (between 190 and 325 usually) to slowly break down the meat proteins, and connective tissues. Water doesn't cover the meat, and so doesn't leach flavor from the meat.

Simmer is to cook at a temperature just under boiling, with the food immersed in water. Simmering does extract flavor from the foods in the liquid, resulting in broths, stocks, or gravies. Simmering is very similar to stewing. Simmered meat has less "meat" flavor than does braised meat.

Poaching is cooking by total immersion at low temperatures (170 to 190), and is usually done just long enough to bring food to a desired temperature. Foods can be poached water, or cooking oil.

Boiling meat can cause it to become tough and dry, if the meat is boiled too long. I once placed bratwurst into my slow cooker on its high setting and let it cook all day. Eating the resulting sausage was like chewing on sawdust cemented together with rubber glue. Though cooking in bubbling oil was once called boiling in oil, it is now referred to as frying.

Moral of the tale; Know your techniques, and what they are called, and both when, and how to use them.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 01-10-2014, 01:25 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Quote:
Originally Posted by Roll_Bones View Post

For the record, I know little about her. I have seen her on TV. As far as her skill level, I don't know.

Maybe my thinking would simplify instead of confuse a young chef. Would you really waste the students time on the difference between simmering and braising, when they are the same thing?
I attended culinary school for two months (I had to withdraw for medical reasons) and in the very beginning, we were taught, and tested on, the differences between poaching, simmering, boiling and braising. And I taught basic computer skills in adult education night school for two years. Again, all good teaching begins with vocabulary.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-10-2014, 02:34 PM   #17
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Accurate description of a recipe and it's technique's allows others to replicate the recipe with some hope of success. Not being accurate sets up a student for failure.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-10-2014, 02:44 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Quote:
Originally Posted by PrincessFiona60 View Post
Accurate description of a recipe and it's technique's allows others to replicate the recipe with some hope of success. Not being accurate sets up a student for failure.
+1
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.